Pollo alla Parmigiana - Parmesan chicken

Chicken Parmesan
Serves 4

Because the sauce is very simple, it is important to use high-quality tomatoes.This recipe makes enough sauce to top the cutlets as well as 4 servings of pasta. If your chicken breasts have the tenderloin attached, remove it and save it for another use. The chicken breasts will be easier to slice in half if you freeze them for 15 minutes. To slice a breast in half, place one hand on top of the breast to secure it, hold a chef’s knife parallel to the cutting board, and slice through the middle of the breast horizontally. We recommend serving this chicken with pasta and a simple green salad.

Sauce
2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
1/4 teaspoon dried oregano
Kosher salt and pepper
1 (28-ounce) can crushed tomatoes
¼ teaspoon sugar
2 tablespoons coarsely chopped fresh basil

Chicken
2 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed, halved horizontally, and pounded ½ inch thick
1 teaspoon kosher salt
2 ounces whole-milk mozzarella cheese, shredded (1/2 cup)
2 ounces fontina cheese, shredded (1/2 cup)
1 large egg
1 tablespoon all-purpose flour
1½ ounces Parmesan cheese, grated (¾ cup)
½ cup Panko bread crumbs
½ teaspoon garlic powder
¼ teaspoon dried oregano
¼ teaspoon pepper
1/3 cup vegetable oil
¼ cup torn fresh basil leaves

1. For the Sauce: Heat 1 tablespoon olive oil in medium saucepan over medium heat until just shimmering. Add garlic, oregano, and ¾ teaspoon salt; cook, stirring occasionally, until fragrant, about 30 seconds. Stir in tomatoes and sugar; increase heat to high and bring to simmer. Reduce heat to medium-low and simmer until thickened slightly, about 20 minutes. Off heat, stir in basil and remaining 1 tablespoon olive oil; season to taste with salt and pepper. Cover and keep warm.

2. For the Chicken: Sprinkle each cutlet with ¼ teaspoon salt and let stand at room temperature for 20 minutes. Combine mozzarella and fontina in bowl, set aside.

3. Adjust oven rack 4 inches from broiler element and heat broiler. Whisk egg and flour together in shallow dish or pie plate until smooth. Combine Parmesan, panko, garlic powder, oregano, and pepper in second shallow dish or pie plate. Pat chicken dry with paper towels. Working with 1 cutlet at a time, dredge cutlet in egg mixture, allowing excess to drip off. Coat all sides in Parmesan mixture, pressing gently so crumbs adhere. Transfer cutlet to large plate and repeat with remaining cutlets

4. Heat vegetable oil in 10-inch nonstick skillet over medium-high heat until shimmering. Carefully place 2 cutlets in skillet and cook without moving until bottom is crispy and deep golden-brown, 1½ to 2 minutes. Using tongs, carefully flip cutlets and cook on second until deep golden brown, 1½ to 2 minutes. Transfer cutlets to paper-towel lined plate and repeat with remaining cutlets.

5. Place chicken cutlets on rimmed baking sheet and sprinkle cheese mixture evenly over cutlets, covering as much surface as possible. Broil until cheese is melted and beginning to brown, 2 to 4 minutes. Transfer chicken to serving platter, and top each cutlet with 2 tablespoons sauce. Sprinkle with basil, and serve immediately, passing remaining sauce separately.